If you’re tired of the same old stations at the Marketplace, using a little creativity can go a long way. By selecting the best ingredients from each station, anyone can create dishes that are greater than the sum of their parts. Follow these simple steps to get “five-star meals” on campus.
Breakfast: Hearty granola bowl with peaches, banana, berries and yogurt.
In the mornings, some may need a burst of fresh flavors to wake up their palates, but more importantly, their brains. First, grab some fresh peaches, banana slices and assorted berries from the fruit cups in the refrigerated glass case near the bakery. Place the fresh fruit over alternating layers of nonfat Greek yogurt and crunchy, honey almond granola. The crunchy, creamy mixture of vitamins and protein is not only filling but will sustain your energy throughout the rest of the day. Add some orange juice, and you have a meal fit for royalty.
For vegan and dairy-free diets, try the same combination on top of oatmeal or dairy-free yogurt.
Lunch: Turkey and cheddar sandwich with lettuce, tomato, onion and pesto mayo.
Do yourself a favor and grab a croissant from the bakery before jumping in the deli line. The buttery tenderness transforms any normal sandwich. Make sure to have some soup, chips and an apple to complete this classic combo. For a vegan alternative, try a hummus sandwich with lettuce, tomato, cucumber, onion and Tajin from the salad bar. Spicy, crunchy and garlicky, this sandwich is a knockout.
Pro tip: Grab some veggies from the salad bar to add freshness and texture to soups and stews.
Dinner: Bruschetta with guac/lemon garnish, fajita chicken, mixed green salad, “deviled” egg and cranberry juice.
After a long day of classes, hard-working students deserve to treat themselves to Southwestern bruschetta, fajita chicken, “deviled” eggs and a mixed green salad. The combination is a delicious and healthy alternative to fixed weekday menus. To make the “deviled” eggs, head over to the salad bar and add some pico de gallo to a hard-boiled egg. It’s that simple to make a “five-star” side dish. If it’s lacking the traditional zing of deviled eggs, place a touch of mustard and hot sauce underneath the salsa. As for the Southwestern bruschetta, top some multigrain toast with guacamole, pico de gallo and lemon to experience a “bruschetta” that will blow the Italian version out of the water. Pair that with a cranberry “cabernet” and everyone will be wondering how you brought a private chef to school. For dessert, help yourself to a bowl of honeydew and cantaloupe for the refreshing sweetness of post-meal fruit.
Pro tip: Head over to the salad bar and add some chili flakes or Tajin to elevate your fruit to spicy new dimensions.